Confession: I made this Muffaletta Salad for a Mardi Gras potluck because I didn’t have time to wrestle with a loaf of bread and a sandwich press—and guess what? It vanished before the gumbo even hit the table. Basically, this is a New Orleans Muffaletta Sandwich in disguise: no carbs, no mess, just pure briny, cheesy, meaty magic tossed in a bowl.
If you’re into bold flavors, crunchy veggies, and that iconic Olive Salad For Muffaletta vibe, this Muffaletta Salad Recipe is your new party trick. Bonus points for the pickled pepperoncini kick and the fact that people will think you put in way more effort than you did.
Muffaletta Salad
Equipment
- Cutting board
- Sharp Knife
- Large salad bowl
- Small bowl
- Whisk
Ingredients
- 9 ounces Romaine lettuce about 8 cups, chopped
- 1 celery stalk chopped
- 1 red bell pepper seeded and chopped
- ½ small red onion finely chopped
- 4 ounces sliced salami chopped
- 4 ounces sliced sopressata chopped
- 4 ounces sliced mortadella chopped
- 4 ounces Provolone cheese chopped
- 1 16-ounce jar giardiniera, drained and chopped
- ½ cup chopped kalamata olives
- 6 to 8 pepperoncini peppers stems removed and finely chopped (plus extra for garnish)
- 2 tablespoons shredded Parmesan cheese
Dressing
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- 1 garlic clove finely minced
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- Salt and pepper to taste
Instructions
- Chop All the Things: Cut up all the meats, cheese, and veggies into small, bite-sized pieces. The smaller the better—every bite should be a flavor party.9 ounces Romaine lettuce, 1 celery stalk, 1 red bell pepper, ½ small red onion, 4 ounces sliced salami, 4 ounces sliced sopressata, 4 ounces sliced mortadella, 4 ounces Provolone cheese, ½ cup chopped kalamata olives, 2 tablespoons shredded Parmesan cheese, 1 16-ounce jar giardiniera, drained and chopped
- Make the Dressing: In a small bowl, whisk together the vinegar, olive oil, garlic, oregano, and basil. Add salt and pepper until it tastes just right.3 tablespoons red wine vinegar, ¼ cup olive oil, 1 garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, Salt and pepper
- Toss the Salad: Put all the chopped ingredients into a big bowl. Pour the dressing over the top and toss until everything’s coated and happy.
- Garnish and Serve: Top it off with some extra pepperoncini for flair and a bit more kick. Serve right away or chill for later—either way, it slaps.6 to 8 pepperoncini peppers
Muffaletta Salad Survival Guide 🥗: Because You’re Not About to Build a Whole Sandwich
Look, I’ve made this Muffaletta Salad more times than I’ve answered “what’s in this??” at potlucks. So here’s the real-deal kitchen wisdom you didn’t know you needed—but totally do.
🧀 Cheese It Like You Mean It
Provolone is classic, but if you’ve got mozzarella or even sharp cheddar begging to be used—go for it. Cheese rules are made to be broken (unless it’s American cheese… just don’t).
🥒 Olive Overload = A Good Thing
This salad is basically an excuse to shovel Olive Salad into your mouth without judgment. Toss in green olives, black olives, Kalamata, whatever makes your salty heart happy. No such thing as too many.
🌶️ Spice It Up (Or Don’t)
Pickled pepperoncini are here for the drama. Want more heat? Toss in some chopped jalapeños or a spoonful of hot giardiniera. Hate spice? Just smile, nod, and leave them out—no one will know.
🥬 Lettuce Talk
Romaine holds up like a champ, but if all you’ve got is iceberg, arugula, or that spring mix that’s been hanging out in your fridge for too long—use it. Just make sure it’s not mushy. This isn’t a sad desk salad.
🥓 Meat the Moment
Use salami, sopressata, mortadella… or whatever cured meats you already impulse-bought. Honestly, I’ve used turkey pepperoni in a pinch and no one said a word. Just make sure it’s got flavor and fat.
🫙 Dressing? Shake It Don’t Overthink It
Olive oil + red wine vinegar + dried herbs = magic. No need to break out your artisanal vinegar collection here. Got a favorite bottled Italian dressing? I won’t tell. (Okay, I’ll judge a little, but still.)
🎉 Make It Ahead (But Not Too Far Ahead)
This salad gets better after sitting for 30 minutes, so everything can marinate and vibe together. But don’t make it the night before or you’ll have a soggy sad soup with olives floating in it. Ew.
🥄 Leftovers? Toss with Pasta and Brag About It
Day-old Muffaletta Salad? Stir in some cooked pasta and call it a Muffaletta Pasta Salad. Boom. Leftovers rebranded.
